At many bars, cocktails tend to come these days in boat-size portions. But some New York City bars, like the one at Wylie Dufresne’s Alder restaurant, offer so-called short drinks that are about the half the size of a regular serving. This one, named for an Old West bandit, is made ahead of time and dispensed from a tap at Alder. At home, you can mix it yourself — and double the measurements if you want the full-size version. Infusing your own tequila requires a little forethought but not much work, and produces enough to spice up future drinks.

Preparation

Put the tequila and bay leaves into a blender and blend at a high speed until you can’t see any big chunks of bay leaf. Strain into a jar and cover. Allow to settle overnight. The next day, carefully pour the clarified tequila into another jar and discard the settled bay leaves. (You will lose about 5 percent of the tequila with the leaves.)

In a mixing glass three-quarters full of ice, pour 3/4 ounce of the infused tequila. (Save the remainder for future drinks.) Add the Pimm’s, orange juice and lime juice and shake until chilled, about 30 seconds. Strain into a rocks glass filled with ice. Top with club soda and the orange twist.

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